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Ranch Turkey Pasta Salad

Pasta salad is one of my favorite summertime meals. The versatility is never ending so it's always new, but always easy. Add a loaf of crusty bread and fresh lemonade or iced tea and you have a terrific beat-the-heat dinner. Making pasta salad is so simple and this formula will help you on your way to being a pasta salad expert.

You will need about 4 cups of a combination of the following - I say about 4 cups cuz I'm not much of a measurer - I'm more of a throw it in till it looks good kind of gal.

macaroni pasta (you can substitute whole wheat pasta too)

cubed turkey breast

cubed cheddar cheese (low fat or fat free)

peas ( I use thawed frozen peas cuz the canned ones are mushy - ewee)

shredded carrot

Directions: Cook the pasta until done to desired tenderness and drain well. Al dente is best since soaking in dressing can cause the pasta to become mushy. ( I usually cook the pasta for about 7 minutes - it usually comes out perfect) Cool completely.
Toss with turkey, cheese, peas, carrots and dressing.
Garnish with bacon bits.
Chill for an hour before serving.

*Ingredient Tips.... There are some salads that need a bit more or less dressing, but if you do it often enough, you can get a good idea what is needed beforehand. This recipe is ready in about an hour and 15 minutes and makes about 8 servings so if you're having a party, double or triple it!! It won't stay in the bowl long!

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